Chinese Chicken with Black Pepper Sauce

From: Patti O'Furniture

On Nov 2, 2009

Excellent - my sons loved it. The first time I made it I found it a liitle dry and the chicken underseasoned. So what I do differently is to marinade the chicken for about 15 minutes in some soy sauce and rice wine before stir frying. I also double the sauce. I used cabbage and julienne carrots as the veg component. It's really a delicious dish. Thanks

From: RubberDucky AU

On Oct 19, 2009

We'd never tried this before, never used oyster sauce and certainly never eaten anything with this much pepper in it. LOVED IT. I doubled the sauce, and used asian leafy greens and julienned carrots instead of the peas and carrot. I didn't have rice wine so threw in a dash of normal dry white wine. Stirfried the chicken first in very little oil. So simple, so quick, so tasty. This will be made again in our home. EDITED TO ADD: The leftovers, cold, were absolutely beautiful the next day so I am thinking of actually making this intentionally as a cold salad, for guests tomorrow.

From: Shae

On Nov 5, 2002

Sue has re-created my favorite dish from a local chinese buffet with this recipe. I will admit, Asian cooking is mysterious to me and I couldn't imagine "my dish" coming out of these ingredients...but Sue obviously knows what she is doing!! These tender chicken bites have an awesome rich peppery flavor with just a hint of sweetness. I like to slice the onion in long pieces because when you get a bite of onion with the chicken it gives it an extra surprise!! I can't even begin to tell you how wonderful this dish is...you are just going to have to try it! Sue, thanks for all your hard work and coming up with this to-die-for recipe that will be made in this house often!

From: HeatherFeather

On Nov 4, 2002

Wow! This was excellent! I had never even heard of this dish before, so I had no idea what to expect with regards to taste, but boy was this good! Very peppery - it made my nose run! The directions are clear and accurate and the finished product looked as good as it tasted. If you enjoy spicy foods, you will really enjoy this. NOTE: For health reasons, I chose to stir fry my chicken rather than deep fry it, and it still came out golden brown and slightly crispy, moist, and delicious. I will add this to my regular recipe list - what a great recipe. Thanks!